TAMARIND RICE RECIPE – Pulihora Recipe

Description

Rice flavoured with tangy tamarind paste and tempered with nuts and spices. There are quite a few ways of preparing this dish, each region has its own style. Here’s Andhra style Tamarind rice called Pulihora / puliyodhara / Chitrannam.

When all the water evaporates, it should form a thick paste, consistency of which resembles thick jelly or prune jam. Keep this aside.

Cook rice and spread it over a big plate or basin. Let cool for a while, sprinkle turmeric, salt and add oil. Mix gently to coat it and keep aside.

Slit open the green chilies, toast the raw peanuts without oil and toast the cashews with little oil, remove and keep aside. In the same pan, heat some oil and splutter mustard, cumin seeds, bengal gram, dry red chili and curry leaves. Fry the green chili till they turn crisp, sprinkle little asafoetida and switch off.

Final part is mixing, for which, we need a wide basin or bowl. Using your hand gently mix 3/4 of the tamarind paste, toasted nuts, thalimpu / Tadka with rice. When everything is evenly coated, check for salt and taste. If you still wish to have it more tangy, include the remaining paste and mix. Serve with potato curry and pappad.

Notes

Jaggery can also be added to the tamarind paste during last 5 minutes of simmering to give nice sweet and sour taste. This recipe might require about 1/2 tsp.

Leftover paste can be refrigerated in moist free container for up to a week.

Just my 2 cents, pulihora taste better when made with fresh tamarind and store bought paste doesn’t work good. If no option, then try 1 tbsp tamarind paste diluted with little water, add the talimpu to the paste and simmer for few a couple of minutes just enough to separate the oil. No need to simmer for long time as its already concentrated. Thanks.

Hi Mullai, Wonderful recipe. I am planning for an outdoor picnic. So can I mix this with rice (also lemon rice), freeze it and take it with me? Will this remain still fit to eat at this point of time in the year(I stay in NJ!!!) The problem is I dont have a chiller box and we have to stay the whole day outside and use this for night. I can reheat it once I reach the hotel. I would love to have your word of advice on this plan since I have to give this for my kid as well. Thanks in advance!!!

Hi,
Looks very attractive. Will give it a try sometime and let you know the feedback. Thanks for those beautiful, step by step pictures. How do u take those pictures? And how is the procedure to post it on this site. Kindly brief it. Thanks Mullai once again. You are a great cook!

I tried this tamarind rice as per Mullai mam’s instruction. Believe me, it came out extremely well. We all enjoyed and for the first time Puliyodarai was a big hit in our house is only due to Mullai mam’s recipe.

you r rocking. the way you present is excellent.
we can the effort u take to post each & every recipe.
I’m sure u r husband will be enjoying and praising you for all the dishes.
Our best wishes are always there for you.

Dear Mullai, Hats off to your presentation, It was so tempting to have a look and of course to have the whole pulihora.I was not able to stop me to encourage you for your beautiful presentation. This is the speciallity of this site to have the wonderful presentation, so that automatically the viewers are addicted to try the recipe and ofcourse the "TASTE" is superb. GOD BLESS. love latha

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Welcome to spiceindiaonline.com your ultimate source for Indian recipes online. I am Mullai Madavan, who is cooking and curating content for this portal. Hope you enjoy my collection and thanks for visiting my space.
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